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Preheat the oven to 350°F.
Cream butter and sugars with the paddle attachment on your mixer until blended. Don't go crazy.
Add eggs, one at a time, mixing well after each addition.
Stir in vanilla and salt.
Whisk dry ingredients together in a separate bowl.
Mix dry ingredients into wet ingredients on low speed until ALMOST all combined.
Add chocolate and mix on low till just combined.
With a large ¼ cup cookie scoop, scoop 6-8 large cookie dough balls onto a parchment-lined XL baking sheet and bake for 16-18 minutes at 350°F.
Sprinkle with flake salt when they come out.
Let them cool for a few minutes and enjoy!
With the remaining dough, scoop rows of cookie dough balls onto a parchment-lined baking sheet that you can fit in your freezer.
Freeze the balls until firm enough to transfer to large zip locks.